Taco Soup

This recipe is adapted from my friend Katherine at Life in Our Little Hawk's Nest. It is one of our favorite Fall/Winter soups!

INGREDIENTS:

2 Chicken Breasts (You can also substitute 1 lb lean ground beef)

1 Can Black Beans, drained

1 Can Kidney Beans, drained

1 Can Chili Beans, undrained

1 Can Yellow Corn, undrained

1 Can White corn, undrained

1 Can RoTEL and 1 cup chicken broth, pureed in blender

1 Can Stewed or Diced Tomatoes

1 Large Sweet Onion, cut Julienne style and sauteed with garlic and Olive Oil

1 Package Dry Taco Seasoning

1 Package Dry Ranch Dressing Mix 

DIRECTIONS:

Place raw chicken breasts in the crock pot. Dump all other ingredients on top.  Simmer on low for 6 hours. Tear chicken apart and continue cooking on low until ready to serve. Serve with cheddar cheese, sour cream, and tortilla chips.